Frances Patisserie – South Pasadena, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (626) 639-3103 to check today's hours. Know the hours? Send them to us.

Tap for directions

700 Fair Oaks Ave Ste J, South Pasadena, CA 91030

Google Maps Apple Maps Waze Bing Maps

Address700 Fair Oaks Ave Ste J, South Pasadena, CA 91030

Phone(626) 639-3103

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

About Frances Patisserie

Set at 700 Fair Oaks Ave Ste J (91030), Frances Patisserie is a French bakery right in the middle of South Pasadena.

Our South Pasadena directory counts 9 bakeries in total, roughly one for every 2,851 residents. If you want to compare, Krispy Kreme sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in South Pasadena open in the early morning, but phoning (626) 639-3103 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in South Pasadena	9
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.